I’m currently in Boise, Idaho working with fitness model Jamie Eason and the crew at Bodybuilding.com. We’re photographing and videotaping a number of new additions that will feature Jamie on the popular web site. While working away, Jamie busted out a brown little bar that looked quite tasty. I asked her what it was and she was kind enough to share one with me. I’m always looking for new ways to eat healthy and I know a number of you are as well. The tasty treat was her “OH BABY!” Carrot Cake Protein Bar. The name comes from the use of baby food carrots instead of shredded carrots. Give this recipe a try, it is delicious! You can see a video of Jamie demonstrating how to make these bars on her web site.
Taken from Jamie’s web site with permission:
“Oh Baby!” Carrot Cake Protein Bar
Non-fat no-stick spray
1 cup oat flour (ground oatmeal found in the health section of your grocery store)
2 tsp cinnamon
½ tsp baking soda
¼ tsp salt
1/8 tsp ground nutmeg
1/8 tsp allspice (optional – more like spice cake)
3 egg whites
¾ cup Splenda
½ cup fat free Ricotta cheese
2 4 oz. jars or packs of baby food carrots (instead of shredded carrots)
2 scoops vanilla whey protein (look for a low sugar, low fat and low carb variety)
1 cup quick cooking oats (optional for added carbs and energy)Preheat oven to 350 degrees. Spray an 8 x 8 pyrex dish with non-stick butter spray.
In a large bowl, combine flour, cinnamon, baking soda, salt and nutmeg. In a medium bowl, mix egg whites, Splenda, ricotta and baby food until well combined. Add the wet ingredients to the flour mixture and mix well. Finally, fold in the quick cooking oats (optional) and stir until just combined.
Pour batter into the pyrex dish and spread evenly. Bake 25 – 30 minutes or until a toothpick comes out clean. Let cool and cut into 16 pieces – 4 x 4.
Nutrition: 2 small squares
94 calories (132 cal with oats folded in)
1.25 g fat (2 g fat with oats folded in)
10 g carbs (17 g carbs with oats folded in)
10 g protein (11 g protein with oats folded in)
Check it out and if you do let her know you saw it here.
Ooh Issac this sounds delish! I can’t wait to try it. Thanks for posting it here. I will be sure to leave Jamie some love on her post after I eat them!!
Hope your shoot is going well!
I have yet to make these I always forget to buy something!! I did however make her turkey muffins and they were really good!!! I love her website and now her articles on Oxygen she seems like a truly genuine person!
oh lalala…I LOVE carrot cake, I”msooo trying these!
Sounds yummy. Cant wait until I can have some…. Yummy Yummy I got love in my tummy……….:)
maybe I can convince someone to make me some
Looking forward to trying these! Thanks for sharing.
If I remember correctly awhile back there was a video post of Kristal Richardson making brownies? I looked back through the archives and did a search and can’t seem to find it. Perhaps it was just my imagination… but in the event it wasn’t could you post a link. =)
I’ve made this recipe a few times now with varying success, and think it’s perfected now, so want to share:
- Start the wet ingredients by mashing 1 over-ripe banana into the medium bowl. This adds moisture and binding to the mix.
- Instead of Splenda, use a heaping 1/2 cup of honey. (I tried Stevia, it was awful!)
- Optional: add a good handful of dark choco chips for decadence, and this recipe becomes a dessert.
Baking will take an extra 15 minutes or so.